Prep counter top or sheet pan with wax paper.
Combine butter, both sugars and salt in a saucepan.
Stirring constantly, let mixture come to a steady boil. Continue to cook until it reaches 290 degrees and turns a nutty brown color.
Take mixture off heat and add vanilla.
Pour toffee onto your wax papered surface area moving pan back and forth while pouring to form rectangular shape. The toffee should be approximately 1/4 inch thick.
Cover hot toffee evenly with chocolate chips.
After a few minutes, use a spatula to spread melted chocolate chips evenly over toffee. If using almonds, sprinkle them over chocolate.
Once toffee is cooled and chocolate has hardened, break toffee into pieces.
Store in airtight container and enjoy!